1 1/4 lb. sirloin, cubed 1"
3 tbsp. butter
1 tbsp. vegetable oil
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. beef broth
1/3 c. red Holland House wine
1 1/2 tsp. Worcestershire & soy sauce
1 1/2 tsp. Dijon mustard
1 tsp. cornstarch

Brown meat in 2 tablespoons butter and oil. Add garlic. As pieces brown, remove to casserole. Add remaining 1 tablespoon butter to pan and saute mushrooms and add to meat. Add broth, wine, Worcestershire and soy sauce to meat and mushrooms. Cover and simmer slowly until meat is tender. Blend mustard and cornstarch, add to pan. Boil until thickens.